Nightshade and Zucchini Lasagna

May 10, 2023May 10, 20230 18
Nightshade and Zucchini Lasagna - A Hearty Italian Meal
in Dinner

Prep

30 min

Cook

50 min

Ready In

1 hr 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
2 -3 garlic cloves , minced
1 large sweet onion , chopped
1/2 lb lean ground beef
1 tablespoon dried greek oregano
1 tablespoon fresh Italian parsley
1 teaspoon salt
1 fresh tomato , diced
2/3 cup tomato paste
1 teaspoon balsamic vinegar
2 cups water
1 egg , beaten
1 large eggplant , vertically sliced
1 -2 medium zucchini , vertically sliced
olive oil , to fry
1 cup whole milk ricotta cheese
1 tablespoon fresh Italian parsley
1 egg , beaten
4 ounces shredded parmesan cheese
6 ounces fresh mozzarella cheese

Nutrision Information

Servings Per Recipe
6-8
Calories
458
Sugar
7g
Fat
29g
Nightshade and Zucchini Lasagna is an Italian dish made with thinly sliced and fried eggplant and zucchini. The slices are layered in a 9x13 inch baking dish and smothered in a beef and tomato sauce. On top of the sauce is a mixture of ricotta cheese and Italian parsley. The dish is then covered with foil and baked, and once it's finished, it's topped with shredded parmesan cheese and fresh mozzarella before being returned to the oven until the cheese is melted. The resulting dish is a hearty and satisfying meal that can be enjoyed by all.

Instructions

1.Preheat oven to 375°F.
2.In a large skillet, heat 2 tbsp of olive oil over medium heat.
3.Add minced garlic, chopped onion, ground beef, dried oregano, salt, and Italian parsley to the skillet. Cook until the beef is browned.
4.Add the diced tomato, tomato paste, balsamic vinegar, and water to the skillet with the beef mixture. Simmer for 15-20 minutes, stirring occasionally.
5.In a separate bowl, mix together the beaten egg, ricotta cheese, and Italian parsley. Set aside.
6.In a separate skillet, fry the vertically sliced eggplant and zucchini in olive oil until they are slightly browned and have softened.
7.Layer the eggplant and zucchini slices in a 9x13 inch baking dish.
8.Spread the beef mixture over the top of the sliced vegetables.
9.Spread the ricotta cheese mixture on top of the beef mixture.
10.Cover the dish with foil and bake in the preheated oven for 30 minutes.
11.Uncover the dish, sprinkle the shredded parmesan cheese and fresh mozzarella over the top of the lasagna, and return it to the oven for another 5-10 minutes or until the cheese is melted and bubbly.
12.Serve hot and enjoy!

PROS

Nightshade and Zucchini Lasagna is a hearty meal that is packed with vegetables, protein, and calcium-rich cheese.
It’s a satisfying dinner that can be enjoyed by everyone.

The beef and vegetables provide a range of nutrients that help support overall health.

CONS

Though it’s a healthy option for dinner, this recipe does require a bit more time and effort to prepare.
All of the vegetables must be sliced beforehand, and the beef mixture requires simmering for 15-20 minutes.
It’s also a bit higher in calories due to the use of cheese and beef.

HEALTH & BENEFITS

The vegetables and lean beef used in this recipe provide a range of vitamins and minerals that help support overall health. Eggplant is high in fiber, vitamin C, and potassium which supports healthy blood pressure levels. Zucchini contains vitamin C, antioxidants, and potassium which also supports heart health. Ricotta cheese, which is part of the cheese mixture, is a good source of calcium, which supports bone health.

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